Ingredients

• 110 grams butter, room temperature (1/2 cup)
• 90 grams sugar (1/2 cup)
• 3 egg yolks
• 1/4 tsp lemon oil
• Zest of 1 lemon
• 180 grams flour (1-1/2 cups)
• 2 grams salt (pinch)

Lemon buttercream

• 75 grams egg whites (1/3 cup)
• 150 grams sugar (3/4 cup)
• 230 grams butter, room temperature (1 cup)
• Zest of 2 lemons
• 1/2 tsp lemon oil
• Juice of 1 lemon

Directions
1 Cream the butter, sugar, lemon zest and lemon oil together until well combined. Add the yolks and mix until combined. Add the flour and salt and mix.

2 Place the soft dough into a pastry bag fitted with a star tip. Pipe rosettes onto a sheetpan lined with parchment paper.

3 Bake at 350F for about 12 minutes or until lightly golden.

4 Let them cool completely and fill with the lemon buttercream.

Lemon Buttercream
1 Place the egg whites and sugar in the bowl of an electric mixer. Place the bowl over a double boiler. Whisk the egg whites and sugar until the sugar starts to melt and the egg whites appear very white and light, almost like a light marshmallow. It should be very hot to the touch.

2 Remove the bowl from the heat and place in electric mixer. Whip until meringue forms and the bowl feels cool.

3 Add the softened butter one tablespoon at a time. Add the juice, oil and zest. It might appear as the buttercream is separating. Continue whipping until it comes together.

For more delicious recipes like this, visit Cannelle et Vanille.